Cheddar Mac and Cheese with Cauliflower
Lisa Turner | Delicious Living- Serves: 6 people
This clever and delicious mac and cheese rendition slips in cauliflower florets for extra nutrition. Prep tips: The key to making this dish shine is to cut the cauliflower into pieces about the same size as the noodles. For even more vitamins and fiber, stir in a cup of peas before baking.
Directions
- Lightly oil an 8-inch square casserole. Bring 6 cups of water to a boil in a large pot. Add noodles and cook for 4 minutes. Add cauliflower pieces and cook for 3 minutes, or al dente (both cauliflower and noodles). Drain.
- While noodles are cooking, preheat broiler and place oven rack in middle position.
- Heat butter in a medium-large pot over medium heat. Whisk in flour and cook, whisking frequently, until golden, about 2 minutes. Slowly whisk in broth and milk, and cook at a low boil for 7–9 minutes, until thickened. Whisk in pepper and cayenne (if using). Whisk in cheese about 1/4 cup at a time, until melted. Taste and season with salt and additional pepper.
- Add cooked pasta and cauliflower into cheese mixture and stir to coat. Transfer to prepared pan and sprinkle with crumbs. Broil until golden, about 2 minutes.
PER SERVING: 242 cal, 10g fat (3g mono, 1g poly, 6g sat), 28mg chol, 12g protein, 28g carb, 3g fiber, 338mg sodium
